#vegetable korma

[deliciously-vegan]

Veggie Korma

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1 tbsp butter-flavoured coconut oil 1 onion, peeled and chopped

1 tbsp garlic paste 1 tbsp ginger paste

2 cups tomatoes, chopped

1 tbsp coriander 1 tbsp cumin 1 tsp garam masala 1 tsp cardamom 1 tsp turmeric 1 tsp fennel powder 1 tsp Kashmiri red chili powder 1 tsp sea salt

1 cup raw cashews 1 can coconut cream 1 tbsp maple syrup

Heat coconut oil in a large saucepan over medium-low heat. Sauté onion for several minutes. Stir in the garlic paste and ginger paste and sauté for another minute or two.

Stir in the tomatoes and cook for about five minutes, stirring frequently. Add the; coriander, cumin, garam masala, cardamom, turmeric, fennel, chili powder, and sea salt. Cook for several more minutes, stirring frequently. Turn heat off. Allow to cool.

Place cooked tomato mixture into a high-speed blender. Add the raw cashews, coconut cream and maple syrup. Blend until smooth and creamy. 

2 tbsp butter-flavoured coconut oil

1/2 head of cauliflower, chopped 1 1/2 cup sweet potatoes, peeled and chopped 1 1/2 cup carrots, peeled and chopped 2 cups vegetable bouillon 1/2 cup raisins

1 cup green peas 1/2 cup roasted cashews, chopped 1 tbsp cilantro paste a pinch of hing (asafoetida)

Heat coconut oil in a large saucepan over medium-low heat. Make sure it coats the bottom of the pan. Add the; cauliflower, sweet potatoes and carrots. Pour the pureed sauce over top. Stir in the vegetable bouillon and raisins. Turn heat to high. As soon as mixture begins to bubble turn to low heat and simmer for about 15 minutes, stirring frequently. When veggies are fork tender, turn heat off.

Stir in the; green peas, roasted cashews, cilantro paste and hing. Allow to sit for a few more minutes to heat the peas. Ladle over basmati rice.

[masalabay01]

Nestled in the heart of Swift Current, Canada, Masala Bay Indian Cuisine offers a unique culinary adventure for food enthusiasts. This Indian restaurant has become a favored spot for both locals and visitors in search of the rich aromas and flavors that only genuine Indian cuisine can deliver. If you're looking for an "Indian restaurant near me" in Swift Current, Masala Bay is a hidden treasure worth discovering. As soon as you enter, the cozy and welcoming atmosphere creates the perfect backdrop for a dining experience that goes beyond the ordinary.

[curryrotikitchen]

[warnermusicartistservices]

Cuisine - Instant Pot Vegan Korma This korma recipe is worth the preparation because it cooks quickly in an Instant Pot® and is spicy, flavorful, and entirely vegan.

[mojebarevnakuchyne]

Navratan Korma Indian vegetarian curry made with nuts, paneer cheese, and a variety of vegetables is called navratan korma. It is covered in an excellent tomato-cream sauce.

[capturingwords]

Easy Vegetable Kurma/ Mixed Vegetable Korma

[rucysims]

Vegetable Korma

[themugbearer]

Easy Vegetable Kurma/ Mixed Vegetable Korma

[louvreangel]

Easy Vegetable Kurma/ Mixed Vegetable Korma

[hitbyaminkcar]

Cashew Vegetable Korma

[marinawood]

Asian - Instant Pot Vegan Korma This korma recipe is worth the preparation because it cooks quickly in an Instant Pot® and is spicy, flavorful, and entirely vegan.

[biryanibykilo]

Try at least once the most popular dishes in the Indian cuisine Korma, delivers in all metro cities of India by Biryani By Kilo. The four most popular Korma curry in India are Kashmiri korma, Shahi korma, Chicken korma, Hyderabadi korma.

[genderqueerpoetry]

Cashew Vegetable Korma

[johannestevans]

always curious what people's like. staple meals and regular meals are

like the meals you regularly cook a few times in a month, for yourself or your family as well

bc for me it's like

bacon sandwiches. basic.

garlic bread

baked feta with peppers & tomatoes, oregano, olive oil, a bit of lemon juice

the lidl potato gratin with peppers, tomatoes, and spinach mixed in, again normally with olive oil and some cheese

roast chicken with roasted potatoes and root vegetables, normally carrots and parsnips

pork souvlakia, chunks of usually belly pork or chop on kebab sticks and oven grilled with or without chunks of pepper and tomato

dolmades, vine leaves stuffed with stewed rice

chicken risotto made with chicken stock on a base of butter with spring onions and bacon to toast the rice with

pasta with chicken pieces with a tomato-based sauce w more cheese and vegetables

a "greek salad" with some modifications - chunks of cucumber, tomato, red and yellow pepper, spinach leaves, red onion or spring onions, garlic granules, and then olive oil and feta chunks

parchment pastry scrolls, a spread of pastry smeared with tomato purée or similar chutney, cheese, bacon, vegetables, or mushrooms, and then cut into discs and baked

homemade burgers with beef or lamb mince, tiny chopped onions, egg, honey as a binding agent, and then fried hopefully to eat with slices of cheddar or leerdammer, bacon, and pickles/cornichons

i made a kouneli stifado a while back (whole rabbit cut into chunks, slow cooked with potatoes and root vegetables, onions, red wine, stock, etc) that i want to do more regularly bc a whole rabbit is a fiver and it feeds a LOT of people

then obvs like. various oven cooked things i don't modify, like prawn tempura or frozen calamari, etc

because i've moved and haven't set up my rice cooker or got my short grain rice again, and bc i don't have a new deep fat fryer yet, i'm not cooking like, my fresh cut chips, or maki rolls and onigiri, or a meal i'd regularly do of just like. fried eggs on rice and stuff

i used to make lasagnes more regularly and i'd like to go back to that, esp bc like... i love making latkes and once we have a nice wide frying pan it will be nice to do that more regularly, and my big thing atm is that i want to learn to cook with some new ingredients

i want to learn to do more and more interesting stuff with coconut and pineapple, i want to do more like. kormas and other diff curries, i want more green vegetables, esp asparagus and broccoli

i want to cook more with different fish and sea food bc i know i desperately need the oil for my fucked up joints and brain, i want to break more breads and savoury things, esp garlic and tearaway breads

esp bc like. my body's capacity for red meat is fucking terrible lmao, i want more fibre and less heavy protein from red meat at once so i don't just utterly eviscerate my guts lmao

[rats-are-cute-recipes]

Paneer and Vegetable Korma

Usually korma is made with chicken, but I wanted to try something vegetarian. I'm getting a little sick of chicken! My brother absolutely refuses to eat anything without meat in it, but he liked this just fine. Finally a reprieve from chicken!

Ingredients

♡ 1/4 cup olive or coconut oil

♡ 1 large onion, diced

♡ 4 cloves garlic, minced

♡ 1 tsp ginger paste

♡ 1 small tomato, diced (optional)

♡ 3/4 cup greek yogurt

♡ Bay leaf

♡ 1 tsp ground cumin

♡ 1/4 tsp ground coriander

♡ 1/4 tsp ground cardamon

♡ 1/8 tsp black pepper

♡ 1/8 tsp ground cloves

♡ 1/8 tsp ground cinnamon

♡ 1/2 tsp chili powder

♡ 1/2 tsp turmeric

♡ 1/2 tsp paprika

♡ 1 tsp garam masala

♡ salt, to taste

♡ 1/2 cup carrots, diced

♡ 1 cup potatoes, diced

♡ 1 large zucchini, sliced

♡ Paneer or tofu

♡ 1/2 cup to 3/4 cup water

♡ Cilantro to top

Inatructions

☆ Heat oil in large pan at medium heat. Add onions and stir

☆ Heat onions until almost translucent, then add garlic and ginger paste

☆ Once all items from pan are cooked, transfer them to a food processor or blender

☆ Add tomato and yogurt to the food processor and blend until smooth

☆ Add the blended mixture back into the pan an stir in spices. Saute until mixture reaches a simmer

☆ Add in vegetables and paneer/tofu. Let simmer for 10-12 minutes

☆ Add 1/2 to 3/4 cup water, depending on your desired consistency. Stir and let simmer for 2 to 3 minutes.

☆ Serve topped with cilantro